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A Japanese dessert, consisting of small cubes of agar gelatin, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water or fruit juice to make the jelly. It is served in a bowl with boiled azuki beans, often gyūhi, Shiratama dango and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The mitsumame usually comes with a small pot of sweet black syrup, or kuromitsu, which one pours onto the jelly before eating.
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